Lemon Kombucha Recipe

Heat and steep

Bring 4 cups of the filtered water to a boil. Remove from heat and add the loose tea (or tea bags) and granulated sugar. Stir until sugar dissolves. Cover and steep for 10–15 minutes.

After steeping, remove tea leaves or bags and allow the concentrated sweet tea to cool slightly for 10–20 minutes.

Pour the concentrated sweet tea into a clean 1-gallon glass jar. Add the remaining 8 cups of room-temperature filtered water to bring the temperature down. The final liquid should be at room temperature (about 68–78°F / 20–26°C) before adding starter and SCOBY.

When the sweet tea is fully cooled to room temperature, add 1.5 cups of unflavored raw kombucha or reserved starter tea. Gently place the SCOBY on top of the liquid.

Cover the jar with a tightly woven cloth or coffee filter and secure with a rubber band. Place the jar in a warm (70–78°F / 21–26°C), dark or dim area with good airflow, away from direct sunlight.

Let the kombucha ferment for 7–10 days. Begin tasting after day 5: slip a straw beneath the SCOBY and sample. Primary fermentation is complete when the sweet tea has reached a balance of mild tang and remaining sweetness you prefer.

While primary fermentation is finishing, wash the lemons thoroughly. Using a zester or fine grater, remove the zest from 2 lemons (avoid the white pith). Juice all 6 lemons and set zest and juice aside.

If using ginger, peel and thinly slice or grate the 1-inch piece. Measure out honey or maple syrup (2 tbsp) if you plan to add additional fermentable for carbonation.

When the kombucha has reached your desired taste, carefully remove the SCOBY and transfer it (with 1–2 cups of kombucha) to a clean container for future batches.

Strain the bulk kombucha through a fine mesh strainer or cheesecloth into a large clean pitcher to remove any stringy yeast particles.

For each 500 ml (16 oz) bottle, add roughly 2 tbsp of fresh lemon juice and a teaspoon of lemon zest (adjust to taste). If using, add about 2/3 tsp (approximately 2 tbsp per liter total) honey or maple syrup across the batch to feed yeast for carbonation. If you prefer lighter lemon, divide the total juice/zest among bottles accordingly.

Fill bottles, leaving about 1–1.5 inches (2–4 cm) headspace, seal tightly, and place bottles at room temperature away from direct sun for 2–4 days to develop carbonation. Check pressure daily—open a bottle gently to test fizziness to avoid over-pressurization.

When desired carbonation is reached, move bottles to the refrigerator to slow fermentation and preserve flavor. Chill at least 24 hours before drinking.

Serve chilled. Pour gently to avoid disturbing sediment. Garnish with a thin lemon slice or a little extra zest if desired.

Store refrigerated bottles for up to 2–4 weeks. Keep an eye on pressure in sealed bottles and burp if necessary. Reserve some finished kombucha as starter tea (about 1–2 cups) for your next batch and store the SCOBY in a small jar with starter tea.